Chicken And Sausage Jambalaya
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Smoked Ham (tasso or)2 large
Celery Stalk (chopped)2 tbsps
Paprika1 tbsp
Thyme (chopped fresh)1 tbsp
Chili Powder1 tsp
Cayenne Pepper (or more)2.5 cups
Beef BrothDirections:
1
Position rack in bottom third of oven and preheat to 350°F
2
Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes
3
Add smoked sausage, andouille, and tasso
4
Sauté until meats start to brown in spots, about 10 minutes
5
Add onions, celery, and bell peppers
6
Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes
7
Mix in chicken
8
Cook until outside of chicken turns white, stirring often, 5 to 6 minutes
9
Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne
10
Cook 1 minute
11
Add diced tomatoes with chiles and broth; stir to blend well
12
Add more cayenne, if desired
13
Mix in rice
14
Bring jambalaya to boil
15
Cover pot
16
Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes
17
Uncover pot
18
Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve
19
Position rack in bottom third of oven and preheat to 350°F
20
Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes
21
Add smoked sausage, andouille, and tasso
22
Sauté until meats start to brown in spots, about 10 minutes
23
Add onions, celery, and bell peppers
24
Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes
25
Mix in chicken
26
Cook until outside of chicken turns white, stirring often, 5 to 6 minutes
27
Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne
28
Cook 1 minute
29
Add diced tomatoes with chiles and broth; stir to blend well
30
Add more cayenne, if desired
31
Mix in rice
32
Bring jambalaya to boil
33
Cover pot
34
Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes
35
Uncover pot
36
Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve